In a large bowl, mix the oats, flour, yeast, and baking soda. Set them aside.

Using a stand mixer, or in another large bowl with a hand mixer, cream together the butter and sucunat.

Mix in the vanilla, eggs, and flax.

Stir in the dry ingredients, about ½ cup at a time. You can use a stand mixer on low, or just stir them in by hand with a large spoon. This is a good job for daddy if your arms are tired from holding your little one.

Stir in the chocolate chips.

Line cookie sheets with parchment paper and drop one and half inch balls onto it, about an inch apart. I do three rows of four.

I also like to pat my cookies down a bit so they spread nicely.

Bake for 10-12 minutes, until the edges are just turning golden.

Remove from oven and let cool.

Store in an airtight container on the counter for up to one week, or in the freezer for up to three months.